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Any one of a variety of beef round used for carving on a buffet line. May be bone-in or boneless and may have a handle
on or off as required.
WEIGHT RANGE: 40 to 50 lb (18 to 23 kg)
50 to 80 lb (23 to 36 kg)
Meat should be at a refrigerated internal temperature of 38° to 40°F (3 to 4°C) when placing in a preheated oven.
E L E C T R O N I C OV E N C O O K I N G G U I D E L I N E S
B E E F R O U N D , C A F E T E R I A o r S T E A M S H I P
40 to 49 lb (18 to 22 kg) Roasts: 6 to 8 Hours
50 to 80 lb (23 to 36 kg) Roasts: 8 to 12 Hours
24 Hours
COOKING BY PRODUCT PROBE
TEMPERATURE IS NOT
RECOMMENDED FOR THIS ITEM.
• Press and release control ON/OFF key.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• 40 to 49 lb (18 to 22 kg): 10 minutes per pound
for the first roast (22 minutes per kilogram)
plus add 15 minutes for a second roast.
• 50 to 80 lb (23 to 36 kg): one roast only —
7 minutes per pound (15 minutes per kilogram).
PRODUCT SPECIFICATION S and PREPARATION
MINIMUM HOLD ING TIME REQUIRED MAXIMUM HOL DING TIME
DOOR VENTS : One-Half Open
OVERNIGHT COOK & HOLD: Must do overnight.
FINAL INTERNAL PRODUCT TEMPERATURE
AT END OF OVERRIDE PERIOD:
RARE: 138°F (59°C)
OVERRIDE ALLOWANCE:
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED
.
—1111
— 1 roast 1 to 2 roasts 1 to 2 roasts 1 to 2 roasts
— 40 lb (18 kg) up to 80 lb (36 kg) up to 80 lb (36 kg) up to 80 lb (36 kg)
— none none none none
AS-250 500 SERIES 750 SERIES 1000 SERIES 1200MODELS
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 150°F (66°C).
PRESS PRESS
THE TIME AND PROBE TEMPERATURE ARE SUGGESTED GUIDELINES ONLY. ALL COOKING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES.
DUE TO VARIATIONS IN PRODUCT QUALITY, WEIGHT, AND DESIRED DEGREE OF DONENESS, THE COOKING TIMER OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY
. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
32.
TO C OOK BY PROBE TO C OOK BY TIME
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
SERIES
PER COMPARTMENT
OVERNIGHT COOK & HOLD: DOOR VENTS : FINAL INTERNAL TEMPERATURE
MUST
Do Overnight One-Half Open RARE: 135°F (57°C)
AFTER OVERRIDE: